Cauliflower Couscous with Cheesy Crumbs Recipe

Name: Cauliflower Couscous with Cheesy Crumbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 heads of cauliflower (4 pounds), cut into 1-inch florets; 6 tablespoons extra-virgin olive oil; Kosher salt; Pepper; 1/2 cup panko; 1/4 cup finely grated Manchego cheese; 2 teaspoons finely chopped chives; 2 teaspoons finely chopped parsley, plus parsley leaves for garnish; 2 teaspoons minced shallot; 1/8 teaspoon minced garlic; 1/8 teaspoon finely grated lemon zest; 3 tablespoons extra-virgin olive oil; 1/2 tablespoon fresh lemon juice; Kosher salt

Servings: persons

2 heads of cauliflower (4 pounds), cut into 1-inch florets
6 tablespoons extra-virgin olive oil
Kosher salt
Pepper
1/2 cup panko
1/4 cup finely grated Manchego cheese
2 teaspoons finely chopped chives
2 teaspoons finely chopped parsley, plus parsley leaves for garnish
2 teaspoons minced shallot
1/8 teaspoon minced garlic
1/8 teaspoon finely grated lemon zest
3 tablespoons extra-virgin olive oil
1/2 tablespoon fresh lemon juice
Kosher salt

1
Make the couscous Preheat the oven to 375.
2
In a food processor, working in batches, pulse the cauliflower until it resembles coarse couscous.
3
Spread the cauliflower on 2 large rimmed baking sheets and drizzle with the oil.
4
Season with salt and pepper and toss to coat.
5
Roast for 40 minutes, stirring and shifting the pans halfway through, until golden and caramelized in spots.
6
Let cool slightly, then scrape into a serving bowl.
7
Leave the oven on.
8
Spread the panko in a pie plate and toast until golden, about 8 minutes.
9
Let cool.
10
Make the vinaigrette In a small bowl, whisk the oil and lemon juice.
11
Season with salt.
12
Add to the cauliflower couscous and toss to coat.
13
Season with salt and pepper.
14
In a small bowl, toss the toasted panko with the Manchego, chives, chopped parsley, shallot, garlic and lemon zest and season with salt and pepper.
15
Scatter the panko topping over the cauliflower, garnish with parsley leaves and serve.

473

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 heads of cauliflower (4 pounds), cut into 1-inch florets, 6 tablespoons extra-virgin olive oil, Kosher salt, Pepper, and more.

Yes, Cauliflower Couscous with Cheesy Crumbs falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cauliflower Couscous with Cheesy Crumbs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions